No-cook couscous salad with gazpacho

Name: No-cook couscous salad with gazpacho
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: En
Ingredients: 1¼ cups instant medium-grain couscous; 2 cups gazpacho; ⅔ cup cherry tomatoes; ⅓ cup feta cheese; ½ Dutch cucumber; ½ red onion; 3 tbsp almonds; 1 tbsp fresh mint, chopped; 1 tbsp fresh basil, chopped; 1 tbsp extra-virgin olive oil; Zest and juice of ½ lemon; Salt to taste; Black pepper to taste, optional

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Starter

Very Easy

2 h 15 m

Using gazpacho to hydrate couscous may sound unusual, but it’s a brilliant summer trick. The couscous absorbs the tomato, olive oil, garlic and vinegar from the gazpacho, becoming juicy, aromatic and full of flavor. Once rehydrated, it turns into the perfect base for a fresh salad, made without turning on the stove. Add cucumber, tomato, red onion, feta cheese, fresh herbs and almonds for crunch. Not quite tabbouleh, but just as fresh and light, this gazpacho couscous salad is a clever way to give your next summer meal extra flavor.

Materials

A large bowl
A fork
A knife
A cutting board
A fine grater
Plastic wrap or a lid

Preparation

Preparation15 min

Waiting time2 hours

Put the couscous in a large bowl and add the gazpacho.
Add the lemon zest and juice.
Mix well, cover the bowl with plastic wrap, and let it sit in the refrigerator for 2 hours.
While the couscous is soaking, dice the onion and cucumber into small cubes and cut the cherry tomatoes in half or into quarters, depending on their size. Finely chop the mint and basil. Chop the almonds and set all the ingredients aside.
Take the couscous out of the refrigerator and fluff it with a fork. Add the cucumber, tomatoes, onion, mint, basil, and olive oil. Gently toss to combine.
Crumble the feta cheese over the top and add the almonds just before serving so they stay crunchy. Taste the salad, adjust the salt, and finish with freshly ground black pepper, if desired.
And that's it!

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FAQ ❓

What makes gazpacho a good choice for hydrating couscous?

Gazpacho is packed with flavors from tomatoes, olive oil, garlic, and vinegar, which infuse the couscous with a rich taste while keeping it light and refreshing.